In medium saucepan, whisk together the stock and pumpkin over medium heat.
Bring to a simmer and reduce heat to low and cover with lid.
Melt the butter in a large saucepan, add the shallot and cook until soft, about 3 minutes.
Add garlic, salt, thyme and rice and cook for 1 minute longer.
Add the white wine and a cup of the stock and pumpkin mixture to the rice; cook until all the liquid has evaporated, stirring occasionally.
Add another cup of the liquid mixture and once again cook until the liquid is evaporated.
Continue to add a cup at a time cooking until the liquid is gone. Cook until the rice is done (similar consistency to al dente cooked pasta), about 20 minutes.
Mix in pepper, nutmeg, lemon juice and parmesan cheese.
Top with goat cheese, dried cranberries and parsley.